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eat dandilions like an Italian

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ranger2012
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Re: eat dandilions like an Italian

Postby ranger2012 » Wed May 08, 2013 5:40 pm

Which brings up the last subject, Dandelion Wine. using the first yellow buds. This light wine can be served with most wild edible. While I'm on the subject of wild potables, don't forget Birch beer and sassafras tea.
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Cares
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Re: eat dandilions like an Italian

Postby Cares » Fri May 10, 2013 9:46 am

Just came across a free ebook with heaps of things to do with dandelion....oh come on spring, I don't want to wait for winter to pass :roll:

http://thenerdyfarmwife.com/things-to-d ... andelions/
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Re: eat dandilions like an Italian

Postby anitapreciouspearl » Fri May 10, 2013 11:23 am

Thanks Cares - that's a fab resource :) I could send you some - my kids are flying out to Australia next week and I have plenty to share!!!
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Re: eat dandilions like an Italian

Postby farmgal » Fri May 10, 2013 11:34 am

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Re: eat dandilions like an Italian

Postby martha » Sun May 12, 2013 5:37 am

Nice looking mustard, Farmgal!
And great ideas Cares!
I've been eating several dandilion salads the past few days and wishing I'd have got to them a tad earlier. Then today a friend suggested that you could always put a covering on them to extend the early stages when they're less bitter and good raw in salad. For those of you who might be horrified at the thought of depriving a plant of sunshine & chloropyll production, you could cover them at least part of the day to buy a little time. I'm attached to my dandilion salads as they are part of my heritage you might say.
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Re: eat dandilions like an Italian

Postby farmgal » Mon May 20, 2013 1:06 am

Dandelion Flower Itty Bitty Fritters..

I took a dozen big flower heads, and cut off the backs and most of the greens, and it left me with a lovely pile of fluffy flower petals, about half a cup would be my guess, to which I added one med size room temp egg, 1 heaping tbsp. of sugar, and enough flour to make a stick rollable dough, I would guess right around one and 1/4th cup, enough to flour while working the dough..

you want itty bitty balls, about a inch to a inch an quarter, once your oil is ready drop them in and when they are cooked they will float and self-flip after browning, check the other side and use your favorite fritter covering, some like them with a drizzle of jam, others honey, others like them in a sugar roll, I like them in iced sugar covering, you could also glaze them if you wanted.. Can eat them warm or cold.. Fry in oil at 350 degree's.
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Re: eat dandilions like an Italian

Postby Syn » Wed Jun 12, 2013 7:02 pm

Oh my those look good, thank you for sharing that idea of the fritters with pictures !
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Re: eat dandilions like an Italian

Postby Naka » Mon Jul 01, 2013 4:15 am

I managed to get to the lake before blooming.I've read that the leaves are more nutritious.I dry them and store them away for use as a tea.Rumor has it that it is an excellent dieuretic along with the source of nutritional supplements.
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Re: eat dandilions like an Italian

Postby farmgal » Mon Jul 01, 2013 4:00 pm

That's a great idea, what do you put with it when you make your tea? or are you taking it just as is? What is your percents if I may ask? How often you use it per day, week in the winter.

It certainly has been studied well enough that we have a good idea of what it contains, which is excellent..
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Re: eat dandilions like an Italian

Postby farmgal » Mon Jul 01, 2013 7:03 pm

http://articles.chicagotribune.com/2013 ... ers-joanna

wow, while this was clearly written very tongue in cheek to a point, it brings up some very good points, this crack down is not just in Chicago, the fines and manpower in the local area to patrol, stop and fine folks are all around me.. the latest on one of our loca edible food groups, was fines for daring to stop and pick an eat fresh blueberries off the bush on a park trail..

crazy, I can see if they are somehow picking and using it but that is not the case..
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